Heat 2 Tbsp olive oil in a saucepan over medium heat. When hot, add chopped garlic, then cook until fragrant and light golden brown.
Add whole peeled tomatoes, then stir well. Add 1 sprig of basil, then season with Kosher salt and sugar. Stir, then reduce the heat to medium-low and simmer, stirring occasionally. Remove the pan from the heat.
Discard the basil spring. If using an immersion blender, you can purée the sauce right in the saucepan. Taste and adjust seasoning.
Make a double batch to freeze half, then serve the rest with your favorite shape of pasta!